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An Automated System for the Stage of Hydrolysis and Filtration in the Extraction of Pectin from the Cocoa Shell

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Part of the Smart Innovation, Systems and Technologies book series (SIST,volume 202)

Abstract

Pectin obtained from cocoa husks has recently been investigated because of its gelling and stabilizing properties that have great potential for the food, cosmetic and pharmaceutical industries. However, its production at the industrial level has not been studied or developed in Peru. A fundamental part of the extraction process is the stage of hydrolysis and filtering of the cocoa shell. Because of this, an automated system for acid-thermal hydrolysis and shell filtration is proposed. The control of both processes is of great importance because the quality and efficiency of the extracted pectin will depend on it. The tests will be carried out in a cylindrical taper with a 100 L capacity which is adapted to contain a 20 L cylindrical filter, both made of AISI 304 stainless steel. The filter has a motor to homogenize the temperature and pH of the mix. The pH of the process is 2 and the temperature is 90 ± 2 °C, since in these ranges the pectin is released more easily from the cocoa shell. The method consists of the structural design of the tank and the filter, and in the design of the pH regulator and the heating system. The yield of the extraction process was achieved by 10%.

Keywords

  • Hydrolysis
  • Shell filtering
  • Pectin extraction
  • Cocoa shell

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Correspondence to Leonardo Vinces .

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Ccencho, M., Quijada, V., Vinces, L. (2021). An Automated System for the Stage of Hydrolysis and Filtration in the Extraction of Pectin from the Cocoa Shell. In: Iano, Y., Arthur, R., Saotome, O., Kemper, G., Borges Monteiro, A.C. (eds) Proceedings of the 5th Brazilian Technology Symposium. Smart Innovation, Systems and Technologies, vol 202. Springer, Cham. https://doi.org/10.1007/978-3-030-57566-3_26

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  • DOI: https://doi.org/10.1007/978-3-030-57566-3_26

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-57565-6

  • Online ISBN: 978-3-030-57566-3

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